St. Patrick's Cookies (Print Version)
# Ingredients:
→ Dough Mixture
01 -
1/3 cup of vegetable oil
02 -
2 large eggs
03 -
1/4 teaspoon of Kelly green gel food coloring
04 -
1 box (15.25 oz) of white cake mix (roughly 3 cups)
→ Sugar Coatings
05 -
6 tablespoons of powdered sugar
06 -
3 tablespoons of granulated sugar
# Instructions:
01 -
Mix together the eggs, vegetable oil, and white cake mix in a big bowl. Stir until the dough feels tacky.
02 -
Pour in the Kelly green gel color and stir until the dough looks evenly green.
03 -
Wrap the top of the bowl in plastic wrap and pop it into the fridge for about half an hour.
04 -
Warm up the oven to 350°F and place parchment paper on a baking sheet. Put granulated sugar in one little bowl and powdered sugar in another.
05 -
Scoop out the dough with a tablespoon and roll it into small balls using your hands.
06 -
First, roll each ball in granulated sugar so it's covered. Then, roll it again in powdered sugar to coat it completely.
07 -
Lay out the sugar-coated dough balls on the parchment-lined tray, leaving a 2-inch space between each.
08 -
Bake for about 9 to 12 minutes, until they're slightly spread out and the tops have those signature cracks.
09 -
Take the cookies out of the oven and leave them on the baking sheet for 5 minutes. Then move them to a cooling rack to finish cooling off.
10 -
Keep the cookies in an airtight container at room temperature for up to five days, or freeze them if you prefer to save them longer.
# Notes:
01 -
When stored properly, these cookies stay soft and chewy for a few days.
02 -
The granulated sugar helps the powdered sugar stick better to the dough.
03 -
Gel food coloring works great because it keeps the dough thicker compared to liquid food coloring.